Category: Pork
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Introduction

Tender pork tenderloin is paired with a rich, tangy-sweet pan sauce made from longan, tamarind, garlic, and ginger. Longan brings natural sweetness and body, while tamarind provides a pleasantly tart contrast. This savory tropical recipe is a fresh addition to the longan collection and offers a different flavor profile from ordinary fruit glazes.

Ingredients

For the Pork

– 1 1/2 pounds pork tenderloin
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/2 teaspoon garlic powder

For the Longan-Tamarind Sauce

– 1 cup peeled and seeded longan, fresh or drained canned
– 1/2 cup chicken broth
– 1 tablespoon tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes, optional
– 1 teaspoon cornstarch
– 1 tablespoon cold water

Instructions

1. Prepare the pork. Remove any visible silver skin from the tenderloin. Pat dry with paper towels.

2. Season the meat. Combine the salt, black pepper, smoked paprika, coriander, and garlic powder. Rub the seasoning evenly over the pork.

3. Prepare the longan. Peel and seed fresh longan or drain canned longan. Chop the fruit roughly.

4. Sear the pork. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the tenderloin and sear for 2–3 minutes on each side until browned.

5. Finish cooking. Transfer the skillet to a preheated 400°F oven. Roast until the thickest part of the pork reaches 145°F, usually another 12–20 minutes depending on thickness. Use a meat thermometer rather than relying on time alone.

6. Rest the pork. Transfer the pork to a clean cutting board and let it rest for at least 3 minutes.

7. Start the sauce. While the pork rests, place the longan, chicken broth, tamarind paste, soy sauce, honey, rice vinegar, garlic, ginger, and optional red pepper flakes in a saucepan.

8. Simmer. Cook over medium-low heat for 8–10 minutes, stirring occasionally. Gently mash some of the longan as it softens.

9. Adjust the texture. For a smooth sauce, blend carefully until smooth. For a rustic sauce, leave the softened fruit pieces intact.

10. Thicken. Mix the cornstarch and cold water in a small bowl. Stir into the sauce and simmer for 1–2 minutes until glossy.

11. Slice the pork. Cut the rested tenderloin into medallions approximately 1/2 inch thick.

12. Serve. Arrange the pork on a platter and spoon the warm longan-tamarind sauce over the medallions.

Serving Suggestions

Serve with coconut rice, roasted carrots, steamed broccoli, or sautéed green beans.

Recipe Tips

– Tamarind pastes vary in strength, so start with 1 tablespoon and add a little more only if needed.
– If the sauce tastes too tart, add 1 teaspoon of honey.
– If the sauce tastes too sweet, add a small splash of rice vinegar.
– Do not slice the pork immediately after removing it from the oven; resting helps retain its juices.

Why Longan Works

Longan adds natural sweetness and a soft fruit texture that balances tamarind’s tanginess. The savory broth, soy sauce, ginger, and garlic turn the fruit into a complex sauce that complements pork without making it taste like dessert.